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Vegan Chocolate Truffles

Vegan Chocolate Truffles | Recipe

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Vegan Chocolate Truffles | Recipe

Name: Vegan Chocolate Truffles
Cook time: 20 min
Yield: 14 - 16 Personen
Ingredients: 1 tsp JS Coffee Kiss; 80 g dark chocolate (vegan); 90 g almond butter; 80 g coconut milk, the creamy, thick part from the top of the can; 1 1/2 tbsp agave syrup; 1/2 tsp vanilla extract; 1 pinch sea salt; 14–16 hazelnuts; 80 g chopped almonds; 80 g dark chocolate (vegan); 1 tsp coconut oil

Nils – Head Chef

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

20 min

Rising / Brew Time:

60 min

Difficulty:

Easy

pcs.

Ingredients

For the truffles:
1 tsp

Coffee Kiss
The all-in-one mix for your next caffeine fix! £3.99 £88.67/kg incl. 0% tax, excl. shipping
Discover more products
80 g

dark chocolate (vegan)
90 g

almond butter
80 g

coconut milk, the creamy, thick part from the top of the can
1 1/2 tbsp

agave syrup
1/2 tsp

vanilla extract
1 pinch

sea salt
14–16

hazelnuts
For the topping:
80 g

chopped almonds
For the icing:
80 g

dark chocolate (vegan)
1 tsp

coconut oil

Method

Chop the chocolate for the truffles into small, evenly sized pieces. Melt the chocolate slowly in a heatproof bowl over a bain-marie, being careful not to let the bottom of the bowl touch the water.

Add the almond butter, coconut milk, agave syrup, Coffee Kiss, vanilla and sea salt to the melted chocolate and mix well.

Leave the mixture to cool, then place in the freezer for 30 minutes or leave to set overnight in the fridge.

Once the mixture has hardened, use a teaspoon to divide into 14–16 bite-sized pieces.

Press a hazelnut into the centre of each and roll the truffles into a ball with your hands. Roll the truffles in the chopped almonds. If the mixture becomes too soft to work with, leave half of the mixture in the fridge while you prepare the other half.

Leave all the truffles to set in the fridge or freezer.

For the icing, chop the chocolate and melt slowly with the coconut oil over a bain-marie and stir until smooth.

Carefully dip the truffles in the liquid chocolate, place on baking paper and leave to harden in the fridge.

Tip: These nutty truffles should be kept in the fridge until ready to serve.

Nutritional information: (Per pcs.)

Calories
121 kcal

Carbohydrates
9.9 g

Protein
2.3 g

Fat
8.1 g

Method

Chop the chocolate for the truffles into small, evenly sized pieces. Melt the chocolate slowly in a heatproof bowl over a bain-marie, being careful not to let the bottom of the bowl touch the water.

Add the almond butter, coconut milk, agave syrup, Coffee Kiss, vanilla and sea salt to the melted chocolate and mix well.

Leave the mixture to cool, then place in the freezer for 30 minutes or leave to set overnight in the fridge.

Once the mixture has hardened, use a teaspoon to divide into 14–16 bite-sized pieces.

Leave all the truffles to set in the fridge or freezer.

For the icing, chop the chocolate and melt slowly with the coconut oil over a bain-marie and stir until smooth.

Carefully dip the truffles in the liquid chocolate, place on baking paper and leave to harden in the fridge.

Tip: These nutty truffles should be kept in the fridge until ready to serve.

Nutritional information: (Per pcs.)

Calories
121 kcal

Carbohydrates
9.9 g

Protein
2.3 g

Fat
8.1 g

Vegan chocolate truffles

Most chocolate truffles are made with cream, but we’ve replaced that with a delicious mix of almond butter and thick coconut milk to ensure everyone can enjoy these scrumptious truffles! The delicate flavours are complemented by the Coffee Kiss spice mix, which contains warming cinnamon as well as cocoa and almond. Spoil your girlfriends this Galentine’s Day with these moreish morsels!

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Discover our irresistible chocolate recipe collection! If you’re a chocolate lover, these easy, mouth-watering creations will delight your taste buds. From easy chocolate cakes to spectacular desserts, our recipes have something for everyone. Try the viral date bark or go classic with fudgy brownies.

Ingredients

pcs.

For the truffles:
1 tsp

Coffee Kiss
The all-in-one mix for your next caffeine fix! £3.99 £88.67/kg incl. 0% tax, excl. shipping
Discover more products
80 g

dark chocolate (vegan)
90 g

almond butter
80 g

coconut milk, the creamy, thick part from the top of the can
1 1/2 tbsp

agave syrup
1/2 tsp

vanilla extract
1 pinch

sea salt
14–16

hazelnuts
For the topping:
80 g

chopped almonds
For the icing:
80 g

dark chocolate (vegan)
1 tsp

coconut oil